Knife sharpening stone with grains 1000.
The whetstone that every cook must have in his/her kitchen!
Effective and practical, this sharpening stone is useful for sharpening Japanese knives as well as Western style knives. Its black silicone base ensures the stability of the stone thus enabling a safe usage. The frequency in which you will use this whetstone will depend on the quality of your kitchen knives and how often you use them.
Recommended for the regular maintainance of your knives' blades to avoid them becoming fully dull or blunt. Using this grit in a regular basis prevents you from having to use a coarser grit with more abrasive grains, which would remove more material from the blade's edge. The grains of this grit are not too fine, which would be useless for blades with a low HRC because they wouldn't be able to remain sharp for long time.
If you would only have to use one type of whetstone for your kitchen knives, it would a stone with this grit! Thanks to this stone, your blade will never entirely lose its sharpness, and you won't have to remove a lot of material from the blade's edge. For the maintenance of your kitchen knives, this stone is definitely a must-have!
Before each time you use the stone, you need to soak it in water for about 15 minutes. Then, place your blade at an angle as if you want to leave just enough space for coin between the steel of the blade and the surface of the stone. Next, make back and forth mouvements applying a slight pressure on the blade. This must be done on both sides of the blade to get excellent results. Finally, you can test the new sharp edge of your knife by simply slicing a sheet of paper.